Sunday, November 16, 2014

Lemon Chocolate Pie with Meringue




Hey guys! This is a fresh pie recipe that you can make regardless of what time of the year it is, no need for fruits of the season issues! It is very simple to make and tasty, especially that I chose to prepare the lemon cream with custard to eliminate the hustle of the butter-based or pastry cream alternative. Enjoy my friends!


Ingredients:
-Pastry or pie dough
-¼ cup of custard powder
-2 tbsp milk powder
-½ cup of powdered sugar
-1 ½ cup of water
-¾ of lemon juice
-Zest of 3 lemons
Optional: 1 tbsp of chocolate spread (I used Nutella), replaceable with chocolate ganache
-Meringues for decoration

Cookware and Cutlery:
-Pie mould
-Spatula
-Whisk
-Saucepan

Preparation:

1- Mix the custard powder, milk powder, and sugar together in a saucepan before heating.
2- Add the water, the lemon juice, and the zest. Mix well until the preparation becomes homogeneous.
3- Set the fire to medium heat and with the help of a whisk, mix continuously until the lemon custard cream thickens, (as you can see on the video).
While whisking, hit the bottom of the saucepan so that the custard doesn’t stick and burn.  
4- Turn off the fire when the custard starts to boil and make bubbles.
5- Pour the lemon custard cream in a large recipient and let it cool at room temperature
6- Place the pie dough at the center of the mould and arrange it in a way as to envelop the whole mould, (as it is show on the video). Cut the borders. Prick the dough with a fork.
7- Finally, put to oven for about 20 minutes at 180ᴼC.
Let the pie crust cool down for about 10 minutes before setting up the pie.

Click here if the video does not display.

Setting:
1- With the help of a spatula, spread the chocolate on the bottom—and on the borders of the pie crust if you wish—very very carefully without putting pressure on the biscuitty pie crust because it could break.
2- Pour the lemon custard cream at the center of the pie or add it by spoons, then, spread it onto the surface evenly.


3- Add the meringue in circles along the borders of the pie, (you want to have some for every piece of lemon pie) and add three at the center for the aesthetic. 
4- If you like this chocolate-lemon combo, you can decorate the pie by adding some chocolate sprinkles over the top.
5- Refrigerate for at least 30 minutes and enjoy your pie!


Enjoy your pie! ❤ ❤ ❤



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